Lentil Soup – Homemade Soup Recipe

by Sharon Fitzpatrick | Feb 20, 2022 | Main Courses, Soups & Stews

Lentil Soup Recipe:

Lentil soup is a wonderful soup to make.

It is very easy to make and the lentil soup has tremendous flavour.

And lentil soup is extremely good for our health. Lentils have lots of nutritional value.

Cooking with lentils is easy. They don’t need soaking, they just need a rinse.

For this lentil soup I used red lentils but you can use red, brown, green, yellow or black lentils. When choosing your colour lentil for your lentil soup it will alter the colour accordingly.

Either way they are all full of goodness. Lentils are rich in Iron and are an excellent source of protein. Lentils are a great source of fibre too.

I love this lentil soup recipe as it is so delicious, easy to make and it is a very healthy meal, perfect for a lunch or dinner.

You can also freeze this lentil soup too, making it a very practical recipe.

For those living alone it is a perfect way of making a healthy meal once and you can freeze it in individual portions for future uses by just heating it up. With this lentil soup recipe you would probably get about six meals which is great.

And of course those of you with a few in the household, it is perfect too.

I love one pot dinners, less washing up and easy to dish out to your guests or family and you can always just leave the pot on the table and let everyone help themselves.

It is easy and tasty to just heat up your lentil soup the next day (if there is any left of course).

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Serves:
6 portions

Great For:
Dinner or Lunch

Cooking Time:
30 – 40 mins

Watch on YouTube: Click Here.

Ingredients

300g Or 2 large carrot
160g or 1 large onion
350g or 3 medium potatoes
400g lentils of your choice
20g butter

4 stock cubes
1 ½ litre water
Or you can use homemade stock
Pinch of salt
½ tsp of black or white pepper
2 bay leaves (optional)

Lentil Soup Recipe – Method & Instructions

When you are chopping your vegetable a good tip is to put a tea-towel under your chopping board and this will stop your chopping board moving as you are using your knife to cut. It is safer.

I like to cut and prepare my vegetables and put in some dishes ready for use.

Firstly peel and dice the onion. To prevent your eyes watering cut the onion in half from root end to the other end. Then cut the opposite to the root end off. Keep the root end intact. See the video for a visual explanation.

Secondly peel carrots and chop off one end, keeping one end intact so you have something to hold, so you don’t end up grating your fingers. Then grate the carrot.

Thirdly peel and cut your potatoes. You can out them in water until you are ready to use them. Keeping them in water stops them going black.

Next you need to put your lentils into a sieve and rinse them under the tap.

You can make your stock by placing stock cubes in water.

If you wanted to make your own stock for the lentil soup, you can use water from previously boiled vegetables.

Making your own chicken stock is an a option too, to make a chicken stock then use the bones from a chicken and either boil them in water or put bones and water in a slow cooker and leave overnight. This gives lovely chicken stock. Another way is to boil a chicken in a large pot and use the water as your stock.

Preparation for your Lentil Soup is done – Now let’s make it

Now in a pot melt some butter and add your onion. Mix the onion into the butter, put the lid on and let them sauté for 5 minutes. Keep on a low heat.

After you have cooked your onion for five minutes, add your grated carrot to the pot.

Then add your potatoes to the pot.

Season the lentil soup with salt and pepper.

Add the rinsed lentils, keeping on a low heat and give all the ingredients a good mix.

Pour the stock into the pot and turn up the heat to bring it to the boil. Add in bay leaves.

Once brought to the boil, turn heat down to low again, put the lid on and simmer, stirring occasionally.

Cook for about 20 – 30 minutes.

The lentil soup is meant to be nice and thick but if you feel it is too thick, just add a little water.

Personally I love the soup like this with but if you prefer the go ahead and liquidise it. Some people love it smooth and others love it with bits in, personal preference.

For more lovely soup recipes, see the soup playlist on YouTube.

And for more delicious recipes check out our other blogs.

Enjoy your Lentil Soup.

Happy Cooking

Sharon

LifeStyle With Sharon

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Spicy Bean Soup – Homemade Healthy Soup

by Sharon Fitzpatrick | Sep 1, 2021 | Main Courses, Soups & Stews

Spicy Bean Soup:

Spicy Bean Soup is extremely healthy and has a wonderful warm wholesome flavour.

This spicy bean soup is very simple to make and if you make a big a pot full and everyone doesn’t devour it straight away then it can be frozen.

If you live on your own then it is the perfect dinner to freeze into individual portions. Take the spicy bean soup out of the freezer and heat it up as you want it. There is no excuse for not eating healthy if you live alone. With this recipe it is simple to make a big batch and you will get enough for 6 meals all together.

A big pot full of the gorgeous spicy bean soup is excellent if you have a family or are having guests for dinner.

In fact having a dinner party with this spicy bean soup means that you don’t have to leave your guests for long while you dish up their dinner, as you can have it all cooked before they arrive. And just heat it up or leave it in a slow cooker and let your guests help themselves.

For other dinner ideas check out the Mains Blog Page. If you want an idea for afters check out the Dessert Blogs Page.

A perfect combination of ingredients ensures a spectacular mouth-watering taste that gives this soup a wow factor. Of course (if there is any left!!!) you can freeze it.

Serves:
6 people

Great For:
lunch OR dinner

Cooking Time:
40 – 50 mins

Watch on YouTube: Click Here.

Ingredients

¼ tube tomato puree
olive oil for frying
1 onion (160g/1 Cup)
1 large carrot (170g/2 Cups)
45g (1/2 Cup) sugar snap peas
2 large spring onion (20g/1/3 Cup)
50g (1/3 Cup) red lentils from packet
2 tins of chopped tomatoes
1 stock cube
50g (4 tbsp) butter
70g (1/2 Cup) tinned kidney beans
75g (1/2 Cup) tinned black beans

130g (1 Cup) tinned green lentils
1 can of chick peas
4 cloves garlic
½ tsp salt
½ tsp pepper
½ tsp turmeric
½ tsp paprika
½ tsp chilli flakes (1 for hotter)
¼ tsp cayenne pepper (1/2 for hotter)
½ thyme
2 tsp basil
1 tbsp parsley

Spicy Bean Soup – Method & Instructions

Prepare your ingredients as follows and put to one side ready for use.

Peel and dice the onion.

Remove the skin of the garlic by hitting hard on the flat of the knife to release the skin so it makes it easy to peel. Finely chop the garlic or crush them in a garlic crusher.

Grate the carrot with or without the skin. Only cut one end off the carrot and grate it holding that intact end so you don’t grate your fingers.

Some people peel the carrot some don’t, I personally don’t. I would just give the carrot a good wash and leave the skin on. The skin is edible and full of goodness. But it is up to you what you prefer.

Cut the ends of the sugar snap peas and then slice diagonally.

Slice the spring onion into sliced round circles. And it is perfectly ok to use the green bit too.

Drain and rinse all the tinned (canned) beans.

How To Cook Spicy Bean Soup

Melt the butter in a large pot.

Once the butter is melted, add the onion then put the lid on sauté on a low heat for a few minutes.

Take the lid off and add the tomato puree and mix with a wooden spoon.

Season with salt, pepper, turmeric, paprika, chilli flakes and stir with a wooden spoon.

Add ½ cup of water.

Continue seasoning with cayenne pepper, thyme, basil and parsley.

If it is dry add a tiny bit more water.

To the onion mixture you need to add the grated carrot.

Then add all the tinned tomatoes.

Stir the carrots and tomatoes with the wooden spoon.

Now fill the 2 empty tomato tins with water and add the water to the soup.

Add the red lentils to the pot and the stock cube and the garlic and the sugar snap peas.

Turn the heat up and bring the soup up to the boil. Then turn the heat down so the spicy bean soup can be simmering on a nice low heat for 15 minutes.